Hello I have some questions for vpn recipe.
it comes to this recipe:
Wаter- 1 litre (1000 ml)
Salt - 50-55 grams
Yeast- 3 grams
Flour - 1.7/1.8 kg (depending on strength)
1.What kind of yeast is best to use?Can I use idy?
2.Can the dough ferment in a fridge with temperature 41 ° F?Or is it better to ferment at room temperature?
3.What is the best temperature for fermentation ? ?